Last year I found a great recipe and technique for doing ribs. They were with out a doubt the best ribs I'd ever made or eaten. The ribs marinated over night then they were wrapped in tinfoil and baked for 2 1/2 hours (this could also be done on the grill). In the meen time you cooked the marinate with a few more ingrediants to become a glaze. You then removed the ribs from the tinfoil and placed directly on the grill where you brushed with the glaze and turned often (brushing every time you turn) for about 1/2 an hour. These ribs practicly fell off the bone when you ate them, the sauce was perfect, they were the ribs I'd been searching for!! mmmmmmmmmmmmmmmm
here is the link to the recipe http://www.meals.com/Recipes/RecipeDetails.aspx?RecipeID=14524 Jim > > Remember the Dutch oven message thread from last year? Mmmm Good! > Here's a tip from a friend who is a master griller... > > In his opinion the mistake many people make when BBQ is to burn the > sugar in the BBQ sauce on the food. A definite no-no. > > My friend always cooks his meats with little or no seasoning or sauce > in a charcoal grill under a hood. The goal is to grill your food evenly > and with flavor and moisture instead of nuking it inside of charcoal > furnace. Use a water spray bottle or something similar to spray on > flames that get too high. > > His very LAST step is to put on the BBQ sauce, very lightly grilling > and turning the food for a couple of minutes. Again, never burn the BBQ > sauce. > > Layer the cooked, grilled BBQ meats in a deep serving dish, and > sprinkle with additional sauce. > > His sauces are commercial liquid marinades rather than the syrupy > tomato based sauces. He collects them like some people collect hot > sauces. > > There's a lot more to his technique, but the steps above really work > well for basics. > > Would love to pick up a tip from the talented folks on VFB. We can > have summer BBQs together in spirit. > > Wes Wada > Bend, Oregon > > > >
